Originally Posted by ITBFQ
True. I understand that, totally. But I only have one smoker, and when I have ribs or a butt going at 230-250, I can't very well crank up the heat for the chicken. Someday, when I have a bigger smoker storage unit (aka garage) I'll be able to work that out. I love America's Test Kitchen, too - one of my go to places for recipes and equipment. And bow tie recommendations.
Ribs and butts will turn out fine cooking at 325. I don't see the issue.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)